Per roll (199g)
Calories 350, Fat 21g, Saturates 3.7g, Carbohydrate 36g, Sugars 6g, Fibre 8g, Protein 8.7g, Salt 0.65g
For the pastry, add the flour, xanthan gum and salt to a large bowl. Loosely rub the butter into the flour mix, making sure to still have small butter lumps, as this is what keeps the pastry flaky. Slowly add the water until a firm dough is formed (you may not need all the water). Cover the dough and it place in the fridge to rest for 20 minutes.
Once chilled, remove the dough from the fridge and roll into a rectangle. Fold the top third of the rectangle down and the bottom third up, to meet in the middle. Turn the pastry 90° and repeat this process; then cover the pastry and transfer to the fridge for a further 20 minutes.
Whilst the pastry is resting, for the filling, add the oil to a saucepan over a medium heat, then add the onion, garlic, smoked paprika and sage, and cook for 2-3 minutes until the onion is soft.
Add the apple to the pan and cook for a further 3-4 minutes until the apple softens, before removing the pan from the heat. Add in the mashed lentils, mustard, ketchup and gram flour and mix well.
Preheat the oven to 200°C/400°F/Gas 6. Remove the pastry from the fridge and roll it into a long, thin, 5mm-thick rectangle. Place a line of filling on the pastry stretching from one end to the other, about 1-inch in from the edge. Roll the pastry around the filling, using the milk and a pastry brush to seal the edge. Cut the filled roll into six larger or twelve smaller rolls. Place them onto a lined tray and bake in the oven for 25-30 minutes.
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